Recommended for health permit renewal.
- Gloves; Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: Salmon cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The dishwasher wash temperature gauge was observed inaccurate.
Correction: Repair the temperature gauge to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the temperature gauge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the reach-in refrigerator, bread toaster under catch pan, and the bottom shelf of the wing prep table had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser; Availability
Observation: Soap was not accessible at the bar handwashing sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor and wall behind the cookline and the wall behind the chicken wing station are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/05/2016 | Routine | |
Cleaning schedule of physical facilities well-maintained. Ensure food handler card records are reviewed and maintained.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the 2-door Delfield refrigerator was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the bottom of the ice cream freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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01/12/2016 | Routine | |
Ensure the tea percolator/diffuser is incorporated into the cleaning schedule to prevent the accumulation of grime on the food contact surface. When using ice as a cooling supplement, replace melted ice regularly to maintain proper cold holding temperature. Recommended for health permit renewal.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Shrimp was observed cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: tea percolator diffuser
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the chicken tender prep refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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06/09/2015 | Routine | |
Maintain food handler card records
- Temperature Measuring Devices, Manual Warewashing (repeated violation)
Observation: No irreversible registering temperature indicator strips are available for the high temperature sanitizing automatic warewashing machine.
Correction: Provide water temperature indicator strips rated for 180°F in the warewashing area so that employees can monitor the water temperature of the washing and sanitizing operations.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of grime on the following food contact surfaces: tea percolator
Correction: Clean and sanitize these surfaces for food contact frequently to prevent an accumulation of grime.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: baked potato warmer, inside bun toaster.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/09/2015 | Routine | |
Food handler card records reviewed and up to date. Cleaning schedule maintained by the facility.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Temperature Measuring Devices, Manual Warewashing
Observation: The irreversible registering temperature indicator for the high temperature sanitizing automatic dishwasher was not rated for the correct temperature.
Correction: Provide a temperature indicator rated for 180°F so that employees can monitor the sanitizing water temperature.
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11/18/2014 | Routine | |
Temperature indicators for the mechanical dishwasher are in the process of being ordered. Ensure food thermometers are not stored in sanitizer for prolonged periods of time. Recommended for health permit renewal.
- Temperature Measuring Devices, Manual Warewashing
Observation: The facility did not have a irreversible registering temperature indicator for the mechanical dishwasher.
Correction: In hot water mechanical warewashing operations, an
irreversible registering temperature indicator shall be provided
and readily accessible for measuring the utensil surface
temperature.
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04/28/2014 | Routine | |
Ensure facility has dishwasher indicator strips for the hot water sanitizer dishwasher. Facility maintains an effective cleaning schedule of all physical facilities and equipment.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the refrigerator at the bar is damaged.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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01/15/2014 | Routine | |
A work order for structural repairs has been placed. Good temperature monitoring. Effective cleaning schedule in place. Food cooling log instituted to ensure proper cooling of foods.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cooling Methods (corrected on site)
Observation: The method used for cooling ribs was not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: under flat top grill and around microwaves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Floor tile observed damaged at the fryers.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/30/2013 | Routine | |
Use temperature logs to ensure cold holding units are capable of holding foods at 41°F or below.
No violation noted during this evaluation. | 07/24/2013 | Follow-up | |
Monitor refrigeration temperatures more frequently to ensure all refrigeration units can keep foods at 41°F at all times.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: hamburger meat was cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The Delfield refrigerator next to the grill was observed unable to keep foods at 41°F or below.
Correction: Repair the delfield refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/23/2013 | Routine | |
Recommended for health permit renewal.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: The cheesecake was stored unprotected in the refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: raw shrimp cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) potato salad, gumbo in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The microwave oven was missing fan guard.
Correction: Replace the microwave oven's fan guard to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to replace the fan guard for the microwave, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: stored knives at the triple sink.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelf above the drawers of the prep unit (corrected), grease and grime accumulation under the flat top grill, inside the oven.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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04/09/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: chicken tortilla soup was cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The inside of the Panasonic microwave oven was missing a cover.
Correction: Repair or replace the missing cover inside the microwave oven.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: knives at the food prep sink.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The area around the bread toaster and the ventilation hood were observed with an accumulation of grease and grime
Correction: Maintain nonfood-contact surfaces of equipment clean.
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12/17/2012 | Routine | |
Restaurant representatives - add corrected or new information about Ruby Tuesday #4639, 7725 Tidewater Dr., Norfolk, VA 23505 »